Preparation

Preheat oven to 375° F. In a medium bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla and mix until batter is smooth. Gently fold in berries with a spatula. Spoon batter into paper lined muffin tins, filling them about three fourths full. Sprinkle with remaining 1 1/2 tablespoons sugar. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from pan and cool on a rack for 5 minutes. Serve warm.